Ingredients
2
tablespoons olive or vegetable oil
4
boneless, skinless chicken breast halves (about 1 1/4 pounds)
1
can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1/2
cup sliced ripe olives
1
teaspoon grated lemon peel
Preparation
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook chicken in oil about 6 minutes, turning once, until brown.
Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
